1855—Faisan à la Croix de Berny

Roast the pheasant and keep it underdone. When it is quite cold, raise its fillets and leave the legs and the wings attached to the carcass.

By means of scissors, completely bone the carcass; garnish its inside with a truffled foie-gras Parfait, and cover it with a thin coat of foie-gras Mousse.

Replace the fillets upon this Mousse, after having sliced them, and fill any gaps that may exist between the slices with some of the same Mousse: thus reconstructing the bird.

Let the Mousse set thoroughly, and glaze with aspic jelly.

Meanwhile, coat eight boned, stuffed, poached and cold larks with brown chaud-froid sauce. Decorate them with pieces of truffle and salted tongue, and glaze them with aspic jelly.

Dish the pheasant on a low cushion; surround it with the larks, and garnish the gaps between the latter with chopped and very clear aspic.